Cooking adventures and recipe archives of a home cook in Southern California. I created this blog mostly to share with friends and family, and it includes many recipes for Chinese grub, especially those staples I grew up with as a kid in Taiwan. But as you'll notice, I'm game for any and all cuisines.

Sunday, September 10, 2017

Miso Ramen

Next to shoyu ramen, miso ramen is my hands-down fav Japanese noodle soup. For this recipe, I use the same broth and condiments as the ones I use for making Shoyu ramen, but also add a heaping tablespoon of a miso tare mixture (miso, mirin, garlic, ginger and a little bit of spicy bean paste) to each bowl. I like serving ramen soup in ceramic bowls (e.g., Korean dolsot stone bowls, available through Amazon or at your local Korean market if you happen to have one), since they can be heated directly over a burner. But, no worries - serve in whatever bowl you have, so long as the broth is piping hot!Miso Tare (use 1 heaping tablespoons of miso tare per serving bowl):1/2 cup Awase Miso (Aka+Shiro Miso), Sendai or other aged red miso3 tbsp. mirin2 cloves garlic, grated1 tsp. ginger, grated1 tsp. tobanjiang (spicy bean paste)1 lb. Ramen noodlesRamen broth*Soy sauce eggs*Soy braised pork belly*Blanched spinach*Dash of sesame oilSliced scallions*Recipes for these ingredients can be found here http://thegrubfiles.blogspot.com/2013/12/shoyu-ramen.html1. Make the ramen broth, soy sauce eggs, braised pork belly and blanched spinach (above link will take you to those recipes in my post for Shoyu Ramen).2. Combine the Miso Tare ingredients together in a bowl and set aside.3. Cook the ramen noodles according to directions, drain, and set aside.4. Pour 2 ladles (about 2 cups) of hot ramen broth into each ceramic serving bowl. Place each bowl over a burner on medium high heat and bring the broth to a boil. 5. Stir 1 heaping tablespoon of the miso tare into each serving bowl; add 1/4 of the cooked ramen noodles into each bowl and bring to a boil. 6. Garnish each bowl with a halved soy sauce egg, sliced soy braised pork belly, some blanched spinach, a dash of sesame oil, and sliced scallions.

Ladle 2 cups of ramen broth into each ceramic bowl, place on burners, and bring to a boil.